Recipes

Mocktails and Spicy Tofu Lettuce Wraps

2 Comments

Last night I finally made back into the kitchen for some real cooking and it felt amazing! Since the Hubz and I are not drinking right now I started off with making some mocktails.

This yummy creation is a Ginger-Lime-Pom Spritzer and it is so delicious.  Basically cut up a few slices of lime and ginger place in a glass with ice and muddle together then add one part pomegranate juice with three parts seltzer and enjoy!

For dinner I made Spicy Tofu Lettuce Wraps that were to die for and even better on the second day as a salad instead of wraps. So I was back in the kitchen but I also was tired after yoga (where I feel asleep in savasana) that I just through things together instead of measuring things out.  So unfortunately this recipe is going to be in splash and dashes and handfuls.

Makes 4 servings

Ingredients:

  • 1-pkg Extra Firm Tofu, diced
  • 4oz white mushrooms, sliced
  • dash of sesame oil
  • splash of canola oil
  • 1inch knob of ginger, grated
  • 3 garlic cloves, minced
  • 1 red chili, minced
  • splash or two of tamari
  • drizzle of sweet soy sauce
  • glob of hoisin
  • handful of sliced green onions

In a large skillet heat the sesame oil and canola oil over medium-high heat.  Add the ginger, garlic and chili to the pan and saute for one minute.  Toss in the tofu and stir fry until lightly browned.  Add the tamari and sweet soy and cook for 5-6 minutes.  Lastly toss with hoisin and green onions and serve.

Garnish with thinly sliced carrots, peppers, cabbage and Bibb lettuce leaves.

 

Having a Wanderful Month

1 Comment

Wow this has been a crazy month! I’ve been bogged down with a huge work event that has been dominating my life but now it is finally over (WAHOO!) and I can get back to normal.  That being said on top of my day job I also have my health coaching job which has really been doing amazing.  I have a few new clients and I have a bunch of workshops going on this summer; the first one is next week! In addition to working one-on-one with clients and doing workshops I am also working on setting up a few podcasts and other healthy living materials. I also am back at IIN doing the immersion program, which so far is wonderful.  I know things are sounding crazy already but they get crazier.

I recently was contacted by a friend who writes for Ecorazzi asking if I would be interested in attending and covering Wanderlust Vermont.  UMMMMM hello of course I would be! I have actually been talking about Wanderlust to my husband for months now and had been debating going so when I was approached to cover the event I jumped at the opportunity.  The Hubz is going to head down to Stratton with me so he can take advantage of the hiking and he will also be attending one day of Wanderlust, my anniversary gift to him.  So some of you are probably wondering what the heck is Wanderlust?

Wanderlust is a festival combining the holistic experience of a yoga getaway with the swagger of a rock show.
WHERE:
Stratton Mountain, Bondville, VT
WHEN:
June 23rd – 26th
WHO:
Talent includes regional bright lights and international stars, such as:

· Yoga instructors: John Friend, Seane Corn, Bryan Kest, Boston’s Amy Wren, New York’s Schuyler Grant, Elena Brower, Rodney Yee, Kristen Leigh & Barbara Verrochi plus dozens more
· Musical Talent: Michael Franti & Spearhead, Andrew Bird, Todd Boston, the Wailers, New York’s Krishna Das, Northampton’s Sonya Kitchell, and Brooklyn’s Sub Swara
· Theatrical Performers: Berkshire’s 1st  burlesque show Gypsy Lane, Vermont’s own Bread & Puppet (one of the oldest nonprofit theatrical companies in theUS), + Vermont Vaudeville
· Art Installations: Stratton resident Hugh Joudry
· Speakers: Deepak Chopra, with the support from theOmega Institute, will lead the speakeasy series

If you are attending Wanderlust Vermont let me know!

 

Among all of this chaos the Hubz and I are still going strong with our running and have some really S.M.A.R.T. goals around what we would like to do and achieve.  We are just finishing up C25K and we are going to then work on doing two 30 minute runs and one long run (starting at 2.5m and increasing by .5 until the race) per week until our 5k in July.  Following the 5k we are planning a 10k in September and will be using the Hal Higdon training plan; if we like his we will use it to train for our half as well.   In other active news the Hubz and I are gearing up  to do some backpacking on the Long Trail this summer which should be a lot of fun.  We had planned on doing an overnight trip this weekend but we might have to reschedule do to rain.  Do you hike? Are you into backpacking?

Lastly lets talk about food. I haven’t been doing much for cooking lately due to the crazy schedule I have had.  Most of our food has been pretty boring and basic like greens, beans and grains or salads, however this is all going to change soon! I have plans to start working on another e-book (probably won’t be looking for testers until August) and also working on some really great healthy recipes for the blog.

Well that is what’s going on with me- what is new and good with you?

Guest Post: VeganLisa’s Sweet Lemon Fig Poppyseed Bars

3 Comments

In just a couple of weeks we will be welcoming summer. It is a short-lived season in Toronto, so I do all that I can to savour every second. Over the next three months, I have local farmers markets to visit, picnics to plan, and patios to patron.

With the change of seasons most people find their appetites turn away from the hearty, warming meals of winter to lighter, fresher fare. I consume a high-raw, vegan diet throughout the year but the bounty of local produce during the summer makes eating raw easy and incredibly delicious. Nothing saves a sweltering afternoon like a big juicy slice of watermelon. Salads, smoothies, and fruit slushies, sure say summer to me.

When the sun is shining I want nothing more than to be outdoors. Eating raw foods, means there is no need to heat up your house by turning on the oven. Putting together a salad, or blending up a smoothie takes a couple of minutes, leaving you more time to spend strolling through the city. Plus, raw foods are easier for our bodies to digest and provide plenty of energy to fuel a fantastic summer full of dancing at outdoor festivals, bike riding by the water and swimming at sunset.

Here’s a great recipe for an energy-packed snack bar to keep you full and satisfied as you tackle your 2011 Summer to-do list.

Sweet Lemon Fig Poppyseed Bars

  • 1 cup of rolled oats (the old fashioned not the instant kind)*
  • 1/2 cup raw cashews
  • pinch of sea salt
  • 1 cup Medjool dates, pitted (approximately 10)
  • 2 TBSP lemon juice
  • zest of 1 lemon
  • 3 dried Turkish figs
  • 1 TBSP poppyseeds

In a food processor, pulse the oats, cashews and salt until finely chopped. Add the remaining ingredients and process until well combined. Press into a parchment-lined 8X8 pan. Cut into 12 bars. Store in an airtight container in the fridge or freezer.

Thank you to Lindsay for inviting me to share a recipe with all of you. I hope your summers are full of fun and fantastic food. Well, if you’re a regular reader of Lindsay’s blog I have not doubt you’re already eating very well! If you’d like more raw food inspiration I’d love for you to stop by my blog veganculinarycrusade.com.

xo VeganLisa

*It can be hard to find raw rolled oats. They are usually steamed during processing. If you’d prefer to consume only raw ingredients replace the oats with 3/4 cup of almonds.

Recipe of the Week: Cauliflower & Mustard Green Spring Rolls

2 Comments

Ingredients

  • 1 bunch mustard greens, roughly chopped
  • 1/2 head of cauliflower, chopped small
  • 2 garlic cloves, minced
  • 1/2 chili, minced
  • 1/4 cup chopped cilantro stems
  • 3 scallions, chopped
  • 2 tsp sesame oil
  • 2 tsp canola oil
  • 1-2 tbsp tamari
  • Spring roll wrappers
  • Cooking spray
  • Hoisin, for serving

Directions

In a wok or a large pan on med-high heat the sesame and canola oil until hot; stir in the mustard greens, cauliflower, garlic, chili, cilantro stems and scallions. Cook for 2-3 minutes until they begin to brown.  Season with tamari to taste and continue to cook until the cauliflower begins to soften. Remove from the pan and set aside until room temperature. Then it is time to roll your spring rolls. Place your wraps on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square). Place the filling onto the rolls. Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper. To prevent the spring roll from unwrapping when cooking you need to seal the seams. Have a small bowl of water next to your wrapping station;  dip your finger into the mixture and use this as glue to seal the top point of your wrap.  Once you have finished wrapping your spring rolls (you can make any size you want) it is time to cook them.  If you would like you can deep fry until golden brown or you can use the pan fry option.  In a large skillet  over med-high heat (cast iron is recommended) spray the bottom of the skillet with cooking spray and place the spring rolls in the pan seam side down.  Fry for 2-3 minutes per side until they being to get golden brown. Serve with your favorite sauce such as hoisin or sweet chili sauce.

Recipe(a) Of The Week: Cashew-Paprika Mmmm Sauce

Leave a Comment

This week’s recipe or should I say reci-pea? is inspired by Mama Pea’s Mmmm Sauce . I have read so many good times about this recipe I had to try it but I was out of almonds so I’m going to have to try Mama Pea’s true recipe when I get stocked back up. Until then however I think that this is a pretty tasty substitute.

Recipe(a) Of The Week: Cashew-Paprika Mmmm Sauce

Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup raw cashews
  • 1/2-3/4 cup water*
  • 1/4 cup chickpeas, (if canned rinse and drain)
  • 1/4 cup Parma! (raw vegan parmesan) or Nutritional Yeast
  • 1/4 cup lemon juice
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Italian Seasoning

Directions:

Place all of the ingredients in a blender or food processor and process until smooth. Taste and season to taste with salt and pepper.

*start with 1/2 cup and increase as needed or until you have the consistency that you like.

Recipe Of The Week: Chickpea & Spinach Scramble

7 Comments

The Hubz and I have been trying to avoid soy lately so I decided to make a twist on a breakfast favorite.  Instead of tofu scramble this morning I made Chickpea scramble.  This was so good and I think I like it better than tofu scramble now (plus no belly aches after).

Chickpea & Spinach Scramble
Serves 2

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3-4 button mushrooms, sliced
  • 1-3 garlic cloves, minced
  • 1 chili, minced
  • 1 cup chickpeas, cooked or canned
  • 3 cups baby spinach
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper

In a large saute pan heat the oil over medium-high; toss in the onion and mushrooms and cook for 2-3 minutes until they begin to soften.  Stir in the garlic and chili and cook for one more minute. Add the chickpeas and mash them with a fork or potato masher until they are slightly broken up; stir to combine.  Stir in the spinach and cook until wilted then stir in the paprika, salt and pepper.  Serve in a sprouted grain tortilla, with a slice of your favorite bread or eat as is!

 

Recipe of the Week: White Bean-Caper Dip

1 Comment

One of my favorite items at the party this past weekend was the White Bean-Caper Dip.        It pairs great with veggies, crackers and crusty bread.

Ingredients:

  • 1 (14oz) can cannelini beans, rinsed and drained
  • 1 bulb of garlic, roasted (place on a sheet pan and roast at 350F for 25-30 minutes)
  • 1 heaping tablespoon of capers
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste

Directions:

Place everything except capers into at food processor and process until smooth.  Add the capers and pulse 2-3 times just to combine.